I am pleased to add a nice recipe for pan seared scallops to Food Nirvana. Prepared this way scallops take on a very pleasant taste with a hint of sweetness, yet remain tender. This is a nice and flavorful alternative to simply cooking them in white wine and butter and herbs.

Be sure to have your other meal items ready to eat before searing the scallops, because the cooking time is very short and they should be eaten right away while warm for maximum enjoyment.

Some of the recipes I researched either serve the scallops with a vinaigrette or in a nicely seasoned sauce, so I have included recipes for both below. I made the Orange - Lime Vinaigrette sauce and it is to die for great with the scallops. I haven't tried making the Lemon Caper sauce but I'm sure it will be fine also.

Ingredients:

1 pound of dry sea scallops (about 14 to 16)

2 Tbsp. of butter

2 Tbsp. of olive oil

Kosher salt (for brining and later seasoning)

Freshly ground black pepper

Directions:

Cut the small side muscle/tendon from the scallops and rinse them with cold water.

Brine the scallops in a saltwater solution (1/3 cup of salt in one cup of water, mixed) for 10 minutes.

Dry the top and bottom surfaces of the scallops by placing them on one or two paper towels and then covering them with another layer of paper towels. Let them sit this way for two minutes.

Remove the top paper towel layer and lightly salt and pepper the top surface of the scallops. They are now ready to be sautéed.

Use a 12" to 14" diameter cast iron skillet to sauté the scallops.

Add the olive oil to the skillet and heat it on high heat.

Once the oil begins to smoke, gently add the scallops, top side down, making sure they are not touching each other.

Lightly salt and pepper the top surfaces of the scallops.

Sear the scallops for 2 minutes, then add the butter to the skillet.

Turn the scallops over using a small spatula and a set of tongs, and sauté them for 2 minutes, while spooning the melted butter over the tops of the scallops. Hint: Tilt the skillet so you can use a soup spoon to access the melted butter.

The scallops should have a nice golden crust on each side.

Remove the scallops to a pre-warmed serving bowl.

Serve immediately, or make one of the sauces below and then serve the scallops.

Orange-Lime Vinaigrette Sauce (makes about 1/2 cup) - ☺♥

2 tablespoons of orange juice

2 tablespoons of lime juice

1 small shallot, minced

1 tablespoon of minced fresh cilantro

1/8 teaspoon of red pepper flakes

2 tablespoons of canola oil

2 tablespoons of extra-virgin olive oil

Salt

Combine the orange juice, lime juice, shallot, cilantro, and pepper flakes in a medium bowl. Slowly whisk in the vegetable and olive oils.

Season the vinaigrette with salt to taste and serve it in a cup alongside the scallops.

Lemon Caper Sauce:

The lemon caper sauce is made in the skillet used to sear the scallops. Do not clean the skillet first. Just add the sauce ingredients per the directions below.

Aromatic garlic, white wine, chicken broth, lemon juice and capers are reduced until a thickened sauce is achieved. A little bit of Dijon mustard is whisked in for a hint of pungency to create a delicate savory citrus sauce.

Ingredients:

1 tablespoon of minced garlic

½ cup of white wine (like Pinot Grigio)

1 cup of chicken broth

1 teaspoon of lemon zest

2 tablespoon of lemon juice

2 tablespoon of capers rinsed

1 tablespoon of Dijon mustard

Sea salt for seasoning

Black pepper for seasoning

1 tablespoon of chopped fresh dill

1 teaspoon of chopped fresh chives

6 lemon wedges

Directions:

Add the garlic to the skillet and cook it on medium heat for 1 minute, until the garlic is fragrant but not browned.

Increase the heat to medium-high and add the wine. Simmer the wine, stirring as needed until the wine is reduced by half, about 3 minutes.

Turn the heat to high and add the chicken broth, lemon zest, lemon juice and capers. Cook until the sauce is reduced by half, to about ½ cup, about 6 to 8 minutes.

Turn off the heat and whisk in the Dijon mustard.

Turn the heat to medium and put the scallops into the sauce and cook them until they are warm, about 2 minutes.

Spoon some sauce over the scallops while you are warming them.

Taste the sauce and season it to taste with sea salt and pepper.

Put the sauce and the scallops into a pre-warmed serving bowl.

Garnish the scallops with the chopped dill and chives.

Serve the scallops immediately with the lemon wedges.

Enjoy!